What You Need

Make It

LINE 8-inch square pan with foil, with ends of foil extending over sides of pan. Set aside.

MICROWAVE chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min.

STIR until chocolate is completely melted. Blend in vanilla and add-ins.

SPREAD into prepared pan.

REFRIGERATE 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares to serve.

Kraft Kitchens Tips

Note from the Kraft Kitchens

Thank you. We heard your feedback and retested this recipe. We increased the amount of chocolate to eliminate the issues that some of you experienced. Please follow this updated recipe. Thank you for your input.

Fudge can be stored in airtight container in refrigerator up to 1 week. For a creamier texture, remove fudge from refrigerator about 1 hour before serving. Let stand at room temperature to soften slightly.

I make this recipe with 16 oz semisweet chocolate chips and one can sweetened condensed milk. I add 1/4 amaretto and 1t almond extract, and it's perfect every time! A real life saver for me, as I am in the middle of a kitchen renovation and have no stove!

a cook

posted:

12/4/2012

I've made this recipe for years and can't understand the problems others are having. Ladies, check the recipe again. It's one of the easiest and BEST recipes for fudge I've ever made.

Hulinmr

posted:

12/19/2011

My daughter and I made this last night. We made the plain fudge cause she doesn't like nuts. It came out very dark, almost looked like dark chocolate. It set up good and came out of the foil pretty good, too. It just tasted like vanilla extract to me. It was so strong I didn't even cut up the fudge and I'm about to throw it away.

a cook

posted:

1/11/2011

This is my favorite fudge recipe. I find that it is not as sweet which I like better as well as the smaller batches that it makes.

witchkat

posted:

1/3/2011

I made this recipe twice & it was delicious. So easy & really tasted great with a nice smooth consistency. Next time I'm gonna try it with 1/2 milk chocolate chips. Let is sit out of the fridge for a bit before serving.

JMDeitrick01

posted:

12/8/2010

Very good and very easy! I made it with a 12 ounce bag of semi sweet chocolate chips which worked perfectly! I added the peanut butter and my husband loved it. I will definitely make again!

Beverlyorris

posted:

10/8/2010

so easy and add toasted pecans and pecan extract to it also.

LindE04

posted:

5/30/2010

This was very easy to make and tasted great. It's a great recipe for the holidays because the prep time is minimal and everyone likes it. I will make it again next Christmas, if not sooner!